Although she grew up in the States, Elaine has a very traditional Korean family. Elaine grew up eating Dukbokki (rice cakes in spicy sauce), but was never a fan of the fishy taste. However, after meeting her husband, who gifted her a Korean cookbook, Elaine began modifying the traditional recipe for a taste more to her liking; she substitutes the traditional fish for ground beef, uses a different type of pasta, and backs the spice down just a smidge.
Elaine’s Dukbokki is a fusion of Korean and Western flavors, which Elaine says is very fitting for her, being both Korean and American--a blend of cultures. We hope you’ll enjoy her one-of-a-kind recipe which can be found below:
Recipe for Dukbokki
(serves 3-4 people)
⁃16 ounces rice cake (any shape, but traditionally the thin “log” shape is used and cut into 2-inch pieces; must be room temperature or refrigerated; not frozen)*
⁃ 2 ounces scallions, chopped
⁃ 2 ounces onion, cut into strips
⁃ 2 ounces carrot, cut on a bias
⁃ 2 ounces mushrooms, sliced (traditionally not included)
⁃ 1 crushed garlic clove (traditionally not included)
⁃ 1/4 cup water
⁃ 1 teaspoon olive oil (traditionally not included)
⁃ 1 pound ground beef (traditionally not included, rather fish cakes are used)
INGREDIENTS FOR SAUCE:
⁃ 1 tablespoon sesame oil
⁃ 2 tablespoons soy sauce
⁃ 1 teaspoon crushed garlic
⁃ 1 teaspoon brown sugar
⁃ 1 teaspoon red pepper flakes
⁃ 1 teaspoon red pepper paste (i.e., gochujang)
⁃ Cooking Pot
⁃ Mixing Bowl
⁃ Stirring Spoon
⁃ Knife (to chop)
⁃ Various Measuring Cups
- In a bowl, mix together all the ingredients for the sauce. Put on the side.
⁃ In a cooking pot, heat olive oil and 1 crushed garlic clove. Add ground beef and fully cook.
⁃ Add carrots, stir, and cook until carrots just start to get tender.
⁃ Add onions and mushrooms, stir, and let cook until all vegetables are tender, but not soft.
⁃ Add rice cakes, water, and sauce. Mix everything together.
⁃ Cover and cook over medium-low flame, stirring frequently.
⁃ When the sauce thickens and the rice cakes feel soft, add the scallions, stir, and serve while hot.
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